So I took the plunge (pun not intended) and purchased a personal sous vide machine.

I've made a wonderful roasted garlic and herb compound butter and I'm about to put a couple of thick cut KC strips in the bath, set it for 134 degrees and in a couple hours I should have perfectly medium rare steak to throw in a screaming hot skillet to sear. Then it's eatin' time.

The steaks - when you're looking at the real deal, not pics taken from a POS camera - look much more marbled. It's very thin streaking throughout the whole steak. Much more marbling than any of the choice I've ever bought.

Ah, OK. The camera didn't show prime marbling. It looked like choice at best, but most likely select.

Ah, OK. The camera didn't show prime marbling. It looked like choice at best, but most likely select.

You're arguing about steaks you can't see for yourself, and even though I think I've proven that I'm not completely full of shit when it comes to food, you won't take my word for it. I'm telling you, these steaks look NOTHING like the select and WAY more like your prime pics than your choice pics. But if you're going to stick to your guns on this, whatever dude.

You're arguing about steaks you can't see for yourself, and even thought I think I've proven that I'm not completely full of shit when it comes to food, you won't take my word for it. I'm telling you, these steaks look NOTHING like the select and WAY more like your prime pics than your choice pics. But if you're going to stick to your guns on this, whatever dude.

I'm just saying that the dark and light areas of the steak pics you took didn't look like prime to me. I could definitely see dark red and white areas. No problem brother. I hope those steaks are tender and juicy.

I'm just saying that the dark and light areas of the steak pics you took didn't look like prime to me. I could definitely see dark red and white areas. No problem brother. I hope those steaks are tender and juicy.

Hmm... not sure where you got that pic, but I'm going to assume you didn't read. For some background here's the page.

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You ever notice how on stop lights, green means go, but on a banana it's the opposite? Yellow means "go ahead." Green means "slow down." And red means "Where the **** did you get that banana?"

I didn't know what it was called at the time I first saw it but I saw one of these at a restaurant in town. The place has an open ended kitchen with a bar right by it where I had dinner. I saw the steaks in their little jacuzzi and asked the Chef about it. Had a really fantastic strip steak that had been prepared a similar way. One of the best steaks I have had in KC with some compound butter.

I didn't know what it was called at the time I first saw it but I saw one of these at a restaurant in town. The place has an open ended kitchen with a bar right by it where I had dinner. I saw the steaks in their little jacuzzi and asked the Chef about it. Had a really fantastic strip steak that had been prepared a similar way. One of the best steaks I have had in KC with some compound butter.

The steaks last night were outstanding, as usual, but I'd probably not do prime in the sous vide again. It was really too tender. Choice steaks cook up very tender as it is, so I think I'll reserve prime for full-on grilling.

Some big players entering the sous vide market. Still an expensive tool, but we're starting to get better tools for less money.

The Sous Vide Supreme Demi that I have is $330 on Amazon, with a max capacity of 8.7 liters (2.3 gallons). The full-size SVS has a max capacity of 11.2 liters (2.96 gallons). It does a great job, but you're not going to get a lot in there at once.

PolyScience just released the Sous Vide Discovery at a sub-$300 price point, with a max capacity of more than double the Demi at max volume 20 liters (5.3 gallons). And it's not tied to a specific tank. You can buy different tanks for different applications.

Some big players entering the sous vide market. Still an expensive tool, but we're starting to get better tools for less money.

The Sous Vide Supreme Demi that I have is $330 on Amazon, with a max capacity of 8.7 liters (2.3 gallons). The full-size SVS has a max capacity of 11.2 liters (2.96 gallons). It does a great job, but you're not going to get a lot in there at once.

PolyScience just released the Sous Vide Discovery at a sub-$300 price point, with a max capacity of more than double the Demi at max volume 20 liters (5.3 gallons). And it's not tied to a specific tank. You can buy different tanks for different applications.

If the trends continue, we'll see more restaurant-type equipment becoming available for the home cook at reasonable prices, which would be excellent news for everyone except restaurants.

If the trends continue, we'll see more restaurant-type equipment becoming available for the home cook at reasonable prices, which would be excellent news for everyone except restaurants.

I agree it'll be good for everyone, but don't think it'll be bad for restaurants. The expertise and ingredient availability to restaurants is still superior to most home cooks, and people still like to be catered to.

I agree it'll be good for everyone, but don't think it'll be bad for restaurants. The expertise and ingredient availability to restaurants is still superior to most home cooks, and people still like to be catered to.

Shit man, steak houses are still rolling, and any asshole can throw meat on a flame.

Shit man, steak houses are still rolling, and any asshole can throw meat on a flame.

If you look even at our small community on CP and visit a few of the grilling threads, you'll quickly figure out there are a shitton of people that don't know their ass from a hole in the ground when it comes to grilling steaks, and I think we've got a lot of better-than-average home cooks here.